Shrimp and Corn Cottage Pie

From Mr. Food

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 2  lbs potatoes, peeled and quartered
• 1⁄4 cup milk
• 1  egg, beaten
• 2  tablespoons butter
• 1  teaspoon Dijon mustard
• 2  teaspoons dried chives
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  lb  cooked baby shrimp
• 1 (10 3/4ounce) can  condensed  cream of shrimp soup
• 1 (8 3/4ounce) can whole kernel corn, drained

Directions

1. Preheat the oven to 425°F.
2. Place the potatoes in a soup pot and cover with water.
3. Bring to a boil over medium-high heat.
4. Boil for 15 minutes, or until fork-tender.
5. Drain the potatoes and place in a large bowl.
6. Beat with an electric mixer until smooth.
7. Add the milk, egg, butter, mustard, chives, salt, and pepper; beat until well blended and smooth.
8. In a 9-inch deep-dish pie plate, combine the shrimp and soup; mix well.
9. Cover with an even layer of corn.
10. Spread the mashed potato mixture over the corn and place the pie plate on a baking sheet.
11. Bake for 30 to 35 minutes, or until heated through and the crust is golden.
12. Slice and serve.